Quinoa Salad with Chickpeas and Avocado

Ingredients:

· 1 cup quinoa, rinsed

· 1 can (15 oz) chickpeas, drained and rinsed

· 1 ripe avocado, diced

· 1 cup cherry tomatoes, halved

· 1/4 cup red onion, finely chopped

· 1/4 cup fresh cilantro, chopped

· Juice of 1 lemon

· 2 tablespoons extra virgin olive oil

· Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool to room temperature.

2. In a large bowl, combine the cooked quinoa, chickpeas, diced avocado, cherry tomatoes, red onion, and cilantro.

3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat.

4. Taste and adjust seasoning as needed. Serve chilled or at room temperature.